Farfalle with Feta Cheese and Olives – Sardinia

Stir the olive oil with the juice of one lemon, add the garlic cloves pressed through, season with salt and season with pepper.

Pit the olives and chop them. Blanch (scald) the tomatoes, remove the skin and cut into cubes. Add the diced olives and tomatoes with the chopped herbs to the oil form, mix everything together well.

Cook the farfalle in salted water until al dente. Drain and drain well. Cover with sauce in heated plates and sprinkle with cubes of feta cheese.

Tip: If you like it, use a more flavorful goat cheese instead of sheep’s cheese.

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